Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot

Published 2007 View Full Article

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Title
Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 265-272
Publisher
Elsevier BV
Online
2007-08-14
DOI
10.1016/j.foodchem.2007.08.013

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